Effects of Adding Unsaturated Fatty Acids on Fatty Acid Composition of Saccharomyces cerevisiae and Major Volatile Compounds in Wine

The synergistic influences of three unsaturated fatty acids (UFAs, namely linoleic acid, oleic acid andlinolenic acid) on the fatty acid composition of Saccharomyces cerevisiae and major volatile compoundswere investigated in synthetic grape juice. The addition of UFAs led to a corresponding increase in UFAsin the cellular lipid, which was accompanied by a reverse reduction in the content of medium-chainsaturated fatty acids (C6:0 to C14:0) and little variation in that of long-chain saturated fatty acids (C16:0to C24:0). The supplementation of UFAs considerably improved yeast growth and fermentation activityand, in particular, increased the concentrations of most volatile compounds in wine, including higheralcohols (2-phenylethanol, 2-methyl-1-propanol and 3-(methylthio)-1-propanol), medium-chain fattyacids (butanoic acid, hexanoic acid and octanoic acid), acetate esters (isoamyl acetate and 2-phenylethylacetate) and all ethyl esters. Remarkable linear relationships were further found between ethyl esters andthe concentration of the added UFAs (R2 from 0.909 to 0.996), which significantly intensified the fruity,flowery and sweet attributes of the final wine, as assessed by calculating the odour activity values. Ourresults suggest that rationally increasing the concentration of UFAs is not only a practical method toimprove yeast fermentation activity, but also a potential approach to manipulating wine aroma

Rising rural body-mass index is the main driver of the global obesity epidemic in adults

Body-mass index (BMI) has increased steadily in most countries in parallel with a rise in the proportion of the population who live in cities 1,2 . This has led to a widely reported view that urbanization is one of the most important drivers of the global rise in obesity 3�6 . Here we use 2,009 population-based studies, with measurements of height and weight in more than 112 million adults, to report national, regional and global trends in mean BMI segregated by place of residence (a rural or urban area) from 1985 to 2017. We show that, contrary to the dominant paradigm, more than 55 of the global rise in mean BMI from 1985 to 2017�and more than 80 in some low- and middle-income regions�was due to increases in BMI in rural areas. This large contribution stems from the fact that, with the exception of women in sub-Saharan Africa, BMI is increasing at the same rate or faster in rural areas than in cities in low- and middle-income regions. These trends have in turn resulted in a closing�and in some countries reversal�of the gap in BMI between urban and rural areas in low- and middle-income countries, especially for women. In high-income and industrialized countries, we noted a persistently higher rural BMI, especially for women. There is an urgent need for an integrated approach to rural nutrition that enhances financial and physical access to healthy foods, to avoid replacing the rural undernutrition disadvantage in poor countries with a more general malnutrition disadvantage that entails excessive consumption of low-quality calories. © 2019, The Author(s)